The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1887-02-04
MANUFACTURE OF BOGUS WINES.
Imported" Brands Made In New York
Observation-Disclosures of Itaislns.

"Imported" Brands Made In u New York
Observation-Disclosures of Raislns.
There arc several old Frenchmen In New
York who have made almost national repu-
tations rs wine dealers and experts. They
havo about retired from business. but, with
the proverbial thrift of their nation, they
still find time to tend to their shops fcw
hours d,ily. Some Of them have large
restaurants In connection with their whole
sale and retail wine trade, and favored Gus
toners arc often given an opportunity TO
s.aac!, their lips over some rare old W no,
whose label Is too dust begrimed to DO legi-
bic, and as they hold tho vino to tho light
they become enthusiastic over its color,
flavor and bouquet, and probably order
several dozen bottles Of II sent to thor
homes.
Now this wine may be old and 1t may DO
now. 1t may havo been imported from
Franco, or perchance It was pressed ont on
the sunny Italian hills; but 1t Is moro than
probable that tho old Frenchman, unless ho
knows that his customer has trained and
delicate palate, has given him some wine
that Is but tho partial product OF tho vine,
and was concocted under the skilled eye OF
monsieur in the sub-basement Of tho very
establishments where it Is drunk. Why
should one find faultP 1t is surely more COM
plimentary in host to give ono tho result
Of his own labor than to furnish ono with
that of another. II It Is q real wine there is
exactly ono chance In 10, 600 that 1t is what
tho label represents it to be. It may be tho
outcome of a judicious mixture Of several
indifferent varieties blended into harmo-
NOUS whole, or it may be an American
xyiuo smiling undcy false cOlOrS
Human ingenuity has never yet been able
to make wine without some small percentage
Of alcohol, SO this element remains as
base for tho worst of productions. AS a
rule the manufactured wines arc offered
either as California wines, or as vim ordinaire,
or sour claret They arc the disti.lation OF
raisins colored with logwood. The raisins
arc placed in a vat filed with water at
temperature of 60 degrees, there being fifty
five gallons of water to every hundredweight
of raisins. Some sugar is often thrown in
to hasten fermentation, which usually lasts
eight or ton days, ct the end Of which time
tho liquid is drawn of and vino is made
It is, Of course pale, and it is dcctored with
somo high colored Spanish wine, which is
cheap, and then a solution of logwood is
added These wines do not, at the most,
contain moro than 10 per cent Of alcohol,
and having but little tannin they will not
keep long. When wine is thus produced it
will not cost much. Raisins ore not expen-
sive, and q moldy article answers as well
as one that is fresh. A noted French chem
list has declared that the raisin wine, If
not drugged, is vastly moro beautiful than
many Of the mixtures, most Of them dele
terious, sold for genuine wine. This may
give wine drinkers spark of encourage
ment, for there is no way Of accounting for
the consumption Of the enormous raisin pro-
ducts Of Italy, Turkey, Spain and Greece,
unless ono admits that they arc used to take
tho place Of grapes.-New York CONNER
cial Advertiser.